Process of producing flour or meal.



oi nion,

CHARLES HEEENDEEN, OF CHICAGO, ILLINOIS.

PRUCESS O13 Ji RODUCING FLQUB. OR MEAL.

Drawing.

Specification of Letters Eatent.

Application filed June 20, 1.910. Serial No. 567,846.

Patented dept. 32, 1911.

inois, h .1 1i proremeuts in Processes of Producl, min or Meal, of which the following is 'cation.

nvention relates to an improved process of inciting flour or meal.

In Patent No. 9.583%, dated l -zlay 17, 1910, describe a. process of making flour in which, among other steps, is described the subjecting grits or meal to the action of steam for a sufiicient period to disrupt the starch cells therein, and then passing theresulting product through rolls to flake the same, and the object oi my present invention is the simplification of the process described in my said patent and the elimination of certain steps recited therein, thereby effecting a material saving in cost and an economy in time in the production of the desired product.

By my present process I produce a flour which is capable absorbing and holding moisture in a. degree greater than that of hour which prepared in the ordinary man ner, and a hour which will produce products such as bread and pastry, and other products of food which will retain their freshness for a longer period than. those made from flour 1 spared in the usual or ordinary manner. \i'heat flour prepared in the usual manner is capaliile I of absorbing moisture only to an extent of about seventy-five per cent. of its own weight. Flour prepared according to my method will absorb moisture from two to tunes its own Weight, and by using a mixture of flour prepared according to my method and llour prepared in the ordinary manner l1 uoduce a product capable of ab sorbing the reouired degree of moisture and a product :tron'i which bread can be made having the super or characteristics hereinhetore enumerated.

in addition to the superior quality of the bread made from my ywoduct When coin- .Jined as .d with flour prepared according); the ordinary method, a lar e" amount of oread can he zade from WED. quantity dour, Also product can he used in other food in which flour is generally used, making the articles of food more palatable and nourishin 55 in the practice of my process I utilize grits, 1neal, flour, or other form of starch containing products, which 1 subject to the action ofsteam or hot air for a suificient period to disrupt the starch cells therein. T he period of time to which the material is subjected to the action of the heat may be varied according to the quantity of the ma terial being subpcted thereto, but to subject the material to the action of the heat for a .sutiicient period to disrupt the starch cells therein.

grinders Where it is" ground into hour of any desired degree of fineness. The flour thus produced isthen added in proportioned degree with ordinary Wheat, graham, rye or other tlour prepared in the ordinary manner and in the proportions desired. The flour resulting from the blending of flour produced by my process herein described with I ordinary flour possesses a high degree of moisture absorbing and retaining properties, and the bread, cakes, or articles of food made therefrom are consequently more palatable and nourishing as food, and will retain their freshness for a longer period. A further advantage consists in the factv that in the use of the flour described herein'a material sa ing-is elleclied in the an'iount of yeast, sl'iortening and sweetening materials usually employed in the making of bread and pastry products,

In the practice of my improved process it eliminate the step of passing the material through rolls to flake the same after the disruption oi the starch cells therein, thus obtaining the desired product in a more economical and expeditious manner.

Havin thus described my invention what loo cells thereof, passing the resultant product through blasts of air to dry the same, and

then passing the product into grinders for desire to secure by Let-,

the purpose of producing a finished flour or 10 meal of any fineness. In testimony whereof I affix my signature in presence of two witnesses.

CHARLES HERENDEEN. Witnesses:

HARRY G. HERENDEEN,

LInLIAN PARKHURST. 

